Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 pounds
- Cornstarch: 1/2 cup
- All-purpose flour: 1/4 cup
- Orange marmalade: 1/2 cup
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Garlic, minced: 2 cloves
- Vegetable oil: 1/4 cup
Instructions
- Step 1: In a large bowl, combine cornstarch and flour. Toss the chicken pieces in the mixture until well coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and crispy on all sides, about 6-8 minutes. Work in batches to avoid overcrowding the pan.
- Step 3: In a separate bowl, whisk together orange marmalade, soy sauce, rice vinegar, and minced garlic.
- Step 4: Pour the orange sauce over the cooked chicken in the skillet. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly and evenly coated the chicken.
- Step 5: Serve immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheating, use an air fryer or bake in a preheated oven at 350°F (175°C) until heated through.
- Serve your crispy orange chicken with steamed broccoli or a vibrant slaw for a complete and colorful meal.
- For an extra flavor boost, try adding a pinch of red pepper flakes to the sauce for a subtle kick of heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American